This Week in Health: How Farmers Turn Salmon Pink

This week revealed a little-known secret about the vibrant pink color of farm-raised salmon: it comes from a pigmenting chemical farmers feed their fish. Here's what else caught our attention in health this week. (Sign up for the TIME Health newsletter for more.)

Farm-raised salmon would naturally be white, but farmers add a coloring chemical to their feed to turn it reddish-pink. That's because consumers will pay up to $1 more per pound for darker colored salmon compared to salmon with lighter hues.

Researchers found an ingenious way to get people to eat more vegetables just by calling them something seductive. People were more likely to buy beets, for example, if they were labeled "dynamite chili and tangy lime-seasoned beets."

A new study finds that eating fried potatoes at least twice a week is associated with an increased risk of death. That's a bummer, but unfried potatoes, like those baked and mashed, did not appear to have the same risk.